These buttery Gluten Free Leftover Halloween Candy Cookies are a fun way to use up the leftover candy from your kids' trick-or-treat bags! Have some fun choosing which Halloween candy to use. Make them in about 20 minutes!
If you love chocolate chip cookies, why not shake it up this year and add your leftover candy to the cookie batter? The sky is the limit in flavor combinations you can make!! For my cookies pictured, I used chopped Snickers and Reeces Pieces!!
If you love cookies, be sure to check out all of my delicious gluten free cookie recipes! I have a lot of incredible recipes.
Why These Cookies Are Great:
- You can use any combination of leftover Halloween candy like Snickers, Almond Joy, Mounds, Heath Bars, and more!
- These cookies are really easy to make in just 20 minutes.
- You can freeze the extra cookies and enjoy them any time.
This recipe is based on my popular Gluten Free Chocolate Chip Cookies recipe.
- Gluten Free Flour Blend - I tested this recipe with I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work; I just have not tested other flours.
- Xanthan or Guar Gum - If your flour blend doesn't have one of these binders, you will need to add one teaspoon.
- Butter - Use unsalted butter, room temperature, or slightly melted.
- Eggs - Size Large.
- Vanilla Extract - This recipe can use pure vanilla extract or imitation.
- Halloween Candy - I love using Snickers, Almond Joy, York Peppermint Patties, Mounds, M&Ms, Junior Mints, Butterfingers, and Heath Candy Bars. Click on any of the candies to see if they are gluten free and which varieties are gluten free.
Recipe Step-By-Step Directions:
Preheat your oven to 350º F and ensure the oven rack is in the middle of the oven.
Step 1: Use a sharp knife to chop up the candy bars on a cutting board. If you are using M&Ms or Reeces Pieces, you don't have to chop those.
Step 2: Add the dry ingredients to a large mixing bowl and use a wire whisk to blend the ingredients.
Step 3: In a smaller bowl, add the softened butter, eggs, and vanilla extract. Whisk to mix.
Note you can also use a standing mixer with a paddle attachment to make this cookie dough.
Step 4: Add the leftover Halloween candy to the bowl of dry ingredients.
Step 5: Pour the wet ingredients over the dry ingredients and use a large spoon to mix them into soft cookie dough.
Step 6: This is what your cookie dough should look like. You may need to add more liquid if you use a starchy gluten-free flour blend.
Step 7: Use a cookie scoop to drop dough balls onto a parchment paper-lined baking sheet. Space the cookie dough about 1 ½ inches apart so the cookies have room to spread when baking.
Step 8: Bake the cookies for 9-10 minutes (depending on the size of the cookies you are making.) Remove them from the oven and place the cookies on a rack to cool. Remember, melted Halloween candy can be very hot, so do not eat them until they have cooled down.
You can also gift cookies like this by using my Gluten Free Halloween Cookies Jar Mix recipe.
Tips and Recipe FAQ:
I do not recommend using fruity candies. The flavors don't really work with the buttery sugar flavor of these cookies.
Store these gluten free leftover candy cookies in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
Yes, you can easily freeze these cookies. When the cookies are cooled to room temperature, move them to a freezer bag. They will keep fresh for up to 5 months.
More Gluten Free Cookie Recipes:
- Gluten Free Halloween Cut Out Cookies
- Easy Gluten Free Chocolate Cookie Cups
- Gluten Free Cookies and Cream Cookies
- Gluten Free Pumpkin Snickerdoodles
Gluten Free Leftover Halloween Candy Cookies
- 1 ¼ cup gluten free flour blend * see note
- ⅔ cup brown sugar
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter room temperature or softened
- 1 teaspoon pure vanilla extract
- ⅔ cup chopped Halloween Candy
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, add the dry ingredients and whisk to blend.
- Add the wet ingredients to a medium bowl and whisk to blend. Be sure your butter is room temperature or softened.
- NOTE: You can also use a standing mixer with the paddle attachment.
- Pour the wet ingredients into the dry ingredients and add the chopped candy.
- Mix into a soft cookie dough.
- Use a medium-sized cookie scoop to drop cookie dough balls onto a prepared baking sheet. (I line mine with parchment paper.)
- Bake the cookies for 9-10 minutes, depending on the size of the cookies.
- Remove the cookies from the oven and place onto a cooling rack. Some Halloween candy can get very hot when melted so do not eat the cookies until they are cooled.
- I used King Arthur Measure for Measure to test these cookies. Other blends should work, but note if your blend is starch-heavy, you may need additional butter.
- Use any Halloween candy, but stick with chocolate types and avoid candy like Jolly Ranchers. I used Snickers and Reeces Pieces.
- Store these cookies in an airtight container for up to 4 days in the refrigerator.
- Freeze these cookies in a zip-style freezer bag.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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